Custard Pudding
Ingredients: Whole Egg, Egg Yolk, Milk, Heavy Cream, Granulated Sugar · 180 min cook time · 250kcal · ₩5,300
Ingredients
1ea Whole Egg, 1ea Egg Yolk, 200ml Milk, 50ml Heavy Cream, 2tbsp Granulated Sugar, 0.33ea Vanilla Bean, 50g Granulated Sugar, 2tsp Water, 50ml Hot Water
Instructions
1. Add 2 teaspoons of water to a pot of sugar for the caramel sauce.
2. Turn on the burner. Avoid stirring but occasionally swirl the pot to distribute the sugar. The sugar will gradually dissolve and turn into a clear liquid.
3. When large bubbles form and the syrup around the edges of the pot begins to brown, it will quickly darken so be sure to keep your eyes on it.
4. When the caramel sauce becomes nice and golden brown in color, quickly place the pot onto a baking mat or trivet.
5. Add the hot water in 3 to 4 steps. The hot liquid may splatter so be careful not to burn yourself.
6. Let the caramel sauce sit to cool. Then, put it in a pitcher and keep it in the fridge. The caramel will thicken as it cools.
7. Whisk one whole egg and one egg yolk in a bowl. The balloon whisk should always make contact with the bottom of the bowl to avoid creating unwanted foam.
8. Combine the milk and heavy cream in a pot. Add the sugar.
9. Open up the vanilla bean lengthwise with a knife. Then, scrape the inner seeds from the bean using the back of the blade. Add the seeds and bean to the cream mixture. Alternatively, you can use vanilla extract or vanilla oil.
10. Heat the pot and occasionally stir the cream mixture. When small bubbles begin to form around the edges of the pot, remove from heat.
11. Add the cream mixture to the beaten egg a little at a time while mixing. Gradually combining the mixture will help avoid cooking the egg.
12. Strain the egg mixture into a pitcher. This will help the pudding to have a smooth texture.
13. Remove the foam on the surface with a spoon.
14. Lightly stir the egg mixture and pour it into oven-safe cups or ramekins placed on a baking tray. The mixture should be divided evenly.
15. Remove the foam again.
16. Cover each cup with a piece of aluminum foil. This will help to keep the surface from drying out.
17. Place the baking tray into the preheated oven. Then, pour boiling water into the tray to come halfway up the sides of the cups. Be sure to use oven-safe cups.
18. Bake at 150°C (300°F) for about 25 minutes. Gradually baking the pudding in the hot-water bath will give it an extra-smooth texture.
19. After 25 minutes, check the inside of the cups before removing them from the oven. Gently shake the cup to see if the surface jiggles without breaking. The custard is set.
20. Let it sit to cool at room temperature and then chill the pudding in the fridge for at least 2 hours.
21. Pour the caramel sauce on top without unmolding and enjoy the scrumptious custard pudding.
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